Great posts by Dana over at Tasting Menu. She's been spending time in the kitchen of Wylie Dufresne's WD-50, a restaurant I cannot wait to go back to (read my review here).
Dana's basically interning under the restaurant's pastry chef, Alex Stupak (WD-50's former superstar pastry chef, Sam Mason, is opening his own place called Tailor, um, well, hopefully soon). Worth a read for anyone interested in molecular gastronomy, or desserts, or being a pastry chef. Find the article here.